- olive oil - 2 items. spoons
- red onions - 2 Art. spoons
- stalk of celery - 1 piece
- red bell pepper - 1 piece
- Salt and ground pepper - - To taste
- cow peas - 900 Grams
- red wine vinegar - 1 st. a spoon
- chicken thighs - 450 Grams (without skin and bones, cut into pieces)
- dried oregano - 1 teaspoon
- sharp sausages - 360 Grams (cut into 16 pieces)
Soak 8 wooden skewers 15 cm long in water for 15 minutes. Meanwhile, in a large frying pan, heat 1 tablespoon of oil over medium heat. Add the chopped onion, celery and sweet pepper, season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat, mix with peas, vinegar and remaining butter. Heat the grill to medium temperature, lightly grease the grill with oil. Season the chicken with oregano, salt and pepper. String chicken, onions and sausages on skewers. Fry the shish kebabs on the grill, turning occasionally until the chicken is ready, 15 to 20 minutes. Serve a shish kebab with a salad of cow peas.
Servings: 4